Great All-American Fried Chicken

Name: Great All-American Fried Chicken
Prep time: 25 h
Cook time: 1 h
Total time: 26 h
Yield: 6 serving(s)
Ingredients: 8 -16 assorted skin-on frying chicken; salt & freshly ground black pepper; 1 2/3 cups all-purpose flour; 1/4 cup cornstarch; 2 tablespoons fine cornflour (or masa harina flour); 2 tablespoons seasoning salt (Lawry's, no exceptions!); 1 tablespoon ground black pepper; 1 3/4 teaspoons poultry seasoning (McCormick, no exceptions!); 1/4 teaspoon ground turmeric; 1/8 teaspoon cayenne pepper; 1/8 teaspoon paprika; 4 beaten eggs; peanut oil

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Recipe by The Spice Guru

My recipe for a real crowd-pleasing fried chicken made with corn flour (masa harina). PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!

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READY IN: 26hrs

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

CHICKEN
8 -16

assorted skin-on frying chicken
salt & freshly ground black pepper
BREADING
1 ²⁄₃

cups all-purpose flour
¹⁄₄

cup cornstarch
2

tablespoons fine cornflour (or masa harina flour)
2

tablespoons seasoning salt (Lawry's, no exceptions!)
1

tablespoon ground black pepper
1 ³⁄₄

teaspoons poultry seasoning (McCormick, no exceptions!)
¹⁄₄

teaspoon ground turmeric
¹⁄₈

teaspoon cayenne pepper
¹⁄₈

teaspoon paprika
EGGWASH
4

beaten eggs
FRYING OIL
peanut oil

DIRECTIONS

NOTE: USE ONLY LAWRY'S SEASONED SALT, OR PREPARE MY Recipe #425753. TO MAKE CORNFLOUR, FINELY GRIND CORN MEAL IN A CLEAN SPICE MILL OR COFFEE GRINDER TO YIELD 2 TABLESPOONS.
MODERATELY season chicken with salt and freshly ground pepper; RUB seasoning well into chicken.
IN a large bowl add the BREADING ingredients except the flour and cornstarch; COMBINE ingredients well using a whisk; ADD the flour and cornstarch; WHISK well until mixture is thoroughly blended.
IN a medium to large bowl, beat 4 large eggs; ADD the chicken pieces and turn to coat well; TRANSFER a few pieces chicken at a time into the breading container; ROLL chicken in breading until well-coated; GENTLY shake excess breading from chicken; PLACE breaded chicken on a platter and repeat procedures with remaining chicken; LET chicken rest a few minutes to absorb breading.
ADD the manufacturer's recommended amount frying oil for deep-frying; PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge).
CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration).
FRY chicken between 15-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); BLOT chicken lightly to absorb excess oil.
MAINTAIN frying fat temperature for each new batch and repeat the same cooking/steaming procedures for the remaining chicken.
REHEAT chicken before serving, on grill-inserted broiler pan(s) in a preheated oven until warmed (keep oven temperature at 170°F (do not keep chicken in oven over 25 minutes, since it will lose moisture and flavor at that point).
SERVE and enjoy!